Quinoa chicken rissoles

Quinoa chicken rissoles

By
From
Something for Everyone
Makes
20
Photographer
Ben Dearnley

Rissoles sound so pedestrian but these are anything but. They’re lovely for lunch or dinner with a salad and you can also use them in a burger. They also make a great lunchbox snack. You can use minced chicken instead of the thigh fillets if you prefer. If there’s a sesame allergy in your family, omit the sesame seed coating.

Ingredients

Quantity Ingredient
135g white quinoa, rinsed and drained
2 tablespoons olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
330g chicken thigh fillets, trimmed and roughly chopped
1 egg
110g peas, cooked
1 teaspoon lemon zest, (optional)
sesame seeds, to coat (optional)
mayonnaise, to serve (optional; see note)

Method

  1. Place the quinoa in a small saucepan with 250 ml water. Bring to the boil and cook, covered, for 12–15 minutes, or until tender. There should be no excess moisture at this stage; if there is, drain well and set aside.
  2. Heat 2 teaspoons of the oil in a frying pan over medium heat. Add the onion and garlic and cook for 5 minutes, or until softened. Set aside.
  3. Place the chicken in a food processor and process until minced. Transfer to a large bowl and stir through the egg, cooked peas, lemon zest (if using), quinoa, onion and garlic until well combined. Take heaped tablespoonfuls of the mixture and shape into rissoles.
  4. Place the sesame seeds (if using) on a plate and press both sides of each rissole into the seeds to coat.
  5. Heat the remaining oil in a frying pan over medium heat. Cook the rissoles, in batches, for about 4 minutes on each side, or until golden and cooked through. Drain on paper towel.
  6. Serve the warm quinoa chicken rissoles with mayonnaise.

Baby’s serve

  • For a younger baby, break these rissoles up and blend or mash them with a vegetable purée, such as sweet potato. Alternatively, wait until your baby is managing some finger foods (which may not happen until 8–9 months or older) before you offer her these rissoles as finger food. For an older baby, serve as is or cut up into small pieces.

Toddler’s serve

  • Serve as is.

Note

  • Do not serve raw-egg mayonnaise to children under 2 years.
Tags:
Something for Everyone
Louise
Fulton
Keats
family
kids
kid
child
friendly
kid-friendly
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children
healthy
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